This wonderful grilled mahi mahi recipe is a simple but delicious way to cook fish! It's super easy to make and results in tender fish with a well seasoned crust.
The mild flavor of mahi mahi makes it a great fish for reluctant fish eaters. The firm texture stands up well to grilling. I'll show you step-by-step how to make this dish so you can be confident you won't overcook the fish!
Jump to:
You can either serve the mahi mahi on its own or use it in fish tacos or a rice bowl (similar to this salmon and rice bowl).
Ingredients
Here are the simple ingredients you'll need to make this grilled mahi mahi fish!
- Mahi Mahi Fillets - you can use fresh or frozen mahi mahi fillets. If you are using frozen fillets, allow them to defrost in the refrigerator for a day before using and squeeze out any excess water with paper towels.
- Olive Oil - no need to use extra virgin olive oil, because the oil will get very hot you can use regular olive oil, avocado oil, or vegetable oil
- Seasonings - paprika, garlic powder, sea salt, dried thyme, and ground black pepper.
- Lemon - you'll grill a whole lemon and squeeze it over the fish after it cooks.
- Optional toppings - you can use chopped fresh parsley to garnish this dish!
See the recipe card for quantities.
Instructions
Remove the mahi mahi from the refrigerator 15 minutes before cooking to bring it to room temperature.
Preheat your grill to medium-high heat (375 degrees F), or heat a grill pan over medium-high heat.
Pat the mahi mahi dry with a paper towel and brush both sides with olive oil.
Combine the paprika, garlic powder, salt, dried thyme, and black pepper in a small bowl. Sprinkle the spice mixture over both sides of the mahi mahi.
Brush the grill grates with some neutral oil (like avocado or canola) on a piece of paper towel with some tongs so the fish doesn’t stick.
Place the fish fillets and halved lemon (cut side down) on the hot grill and close the grill cover. Allow to cook for 5 minutes.
Flip the fillets over and allow to cook for an additional 3 to 5 minutes or until the fish flakes apart with a fork or reaches an internal temperature of 145 degrees F on an instant-read thermometer.
Serve immediately with lemon juice from the grilled lemon and optional chopped fresh herbs.
Tips for Making this Recipe
Cooking Tips - to keep the fish from sticking to the grill grates, make sure to thoroughly clean your grates with a stiff brush and then oil them using some tongs and a piece of paper towel soaked with vegetable oil.
Recommended Tools - I used a gas grill for this recipe. But you can use a charcoal grill or a grill pan on the stovetop over medium high heat.
Storage
You can store the grilled fish for up to 3 days in an airtight container in the refrigerator.
Substitutions & Variations
- Seasoning - you can make blackened mahi mahi if you switch the seasoning blend for this blackening seasoning (follow the same instructions for cooking).
- Spice Level - if you'd like to make this recipe spicier, you can add cayenne pepper or chili powder to the seasoning blend.
What to Serve with Grilled Mahi Mahi
While you've got the grill going, make a veggie side dish as well! Here are a few of our favorite grilled veggie options.
More Great Fish Recipes
If you are interested in more delicious mahi mahi recipes or other types of fish, here are a few you might like!
- Baked Mahi Mahi Recipe
- Thai Fish Curry Recipe
- Baked Parmesan Panko Cod Recipe
- or check out all of our seafood recipes!
If you try this mah mahi recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.
Grilled Mahi Mahi
Ingredients
- 1 pound Mahi Mahi fillets
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoons sea salt
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 1 lemon halved
- 1 tablespoon chopped fresh parsley
Instructions
- Remove the mahi mahi from the refrigerator 15 minutes before cooking to bring it to room temperature.
- Preheat your grill to medium-high heat (375 degrees F), or heat a grill pan over medium-high heat.
- Pat the mahi mahi dry with a paper towel and brush both sides with olive oil.
- Combine the paprika, garlic powder, salt, dried thyme, and black pepper in a small bowl. Sprinkle the spice mixture over both sides of the mahi mahi.
- Brush the grill grates with some neutral oil (like avocado or canola) on a piece of paper towel with some tongs so the fish doesn’t stick.
- Place the fish fillets and halved lemon (cut side down) on the grill and close the grill cover. Allow to cook for 5 minutes.
- Flip the fillets over and allow to cook for an additional 3 to 5 minutes or until the fish flakes apart with a fork or reaches an internal temperature of 145 degrees F on an instant-read thermometer.
- Serve immediately with juice from the grilled lemon and chopped parsley.
